06 October 2015,12:09 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Wash the Palak leaves, drain well, finely chop and keep aside.
  • Prepare a thick batter by mixing gram flour with 200 ml of water.
  • Add palak leaves, green chilli, ginger and garlic paste, ajwain, saunf, asafoetida, turmeric powder, onion and oil and mix well.
  • Pour oil into a pan and heat it.
  • Take a liitle quantity of the batter and drop it in the oil.
  • Repeat the same fry till turns golden brown.
  • Take it out and keep it in a kitchen towels to remove the excess oil.
  • Sprinkle chaat masala and serve.


  • 1 bunch of palak leaves
  • 500 grams gram flour (besan)
  • 1 tablespoon green chilli, ginger & garlic paste
  • ¼ tablespoon ajwain (carrom seed)
  • ½ tablespoon saunf (fennel)
  • 1 pinch asafoetida
  • 1 teaspoon of turmeric powder
  • 1 tablespoon chaat masala
  • 1 small onion (finally chopped)
  • 400 ml IDHAYAM Sesame oil for deep frying

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